Crab and Pancetta Risotto by Ben Lippett

Ingredients

• 300g (1.5 cup) arborio rice
• 150g (5 oz) pancetta, diced
• 200g (7 oz) white crab meat
• 100g (3.5 oz) brown crab meat
• 2 shallots, finely diced
• 150ml (0.6 cup) dry white wine
• 1.2L (5 cup) chicken stock, warm
• 0.5 tsp saffron threads
• 2 tbsp creme fraiche
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 tbsp fresh chives, chopped

Instructions

1. Infuse the warm chicken stock with saffron threads in a small pot over low heat until needed.
2. Sauté the diced pancetta in a large pan over medium heat until crispy, then remove half for the topping and leave the fat in the pan.
3. Add diced shallots to the pancetta fat and cook for 3-5 minutes until soft and translucent.
4. Stir in the arborio rice, toasting for 2 minutes until the edges are translucent.
5. Deglaze with white wine, stirring constantly until the liquid is fully absorbed.
6. Add the saffron-infused stock one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more, about 18-20 minutes total.
7. Stir in the brown crab meat and creme fraiche once the rice is al dente and slightly loose in texture.
8. Combine the white crab meat with olive oil, lemon juice, and chives in a small bowl.
9. Serve the risotto topped with the dressed white crab and the reserved crispy pancetta.